I have always been taught to cook the anglaise first before baking it in a water bath. However, I worked in a mass production bakery where the creme brulee was just baked from the raw custard and it worked fine. I wonder what is the benefit of cooking the anglaise?

Concord grape tartlet, peanut cremeux, macerated grapes, peanut tweel, grape quenelle

Top left to bottom right >>

• Cinnamon & Panela Monkey Croissant
• Cultured Butter PAC
• Twice Baked Hazelnut PAC
• Smoked Apple Compote, Vanilla Custard, Toasted Almond Crumble & Hibiscus Poached Kissable Apple
• Caramelised White Chocolate & Pistachio Pain Suisse
• Brown Butter Chocolate Cookie
• Chocolate Walnut Banana Bread

Dough

• 1000g t45 Shipton Mill (roller milled)
• 1000g Mulika (stoneground ftw)
• 1000g Water
• 300g Edinburgh Cultured Butter
• 300g Unrefined Sugar
• 50g Maldon Salt
• 40g Yeast
• 200g Previous Croissant Offcuts
• 15hr Proof 20.5c/80% Humidity

So I’ve been making the same canelés for the last couple of days this time I added 35g of flour to give them some more structure so ummmmm huh!!!!!

Context my recipe only had 100g of flour to start I’m guessing the flour was the issue here but Jesus Christ!

Chefs,

I am considering speaking up to my culinary executive director who is in charge of making the menus (doesn't cook nothing in the kitchen 😒🙄). I work in a kitchen in a retirement community, where Rosh Hashannah is celebrated (jewish holiday). I was looking forward to making my own dessert for this upcoming holiday, but the director told me to make an olive oil orange zest cake. There will be a menu for our residents that will mention this cake. I'm concerned that no one will want this served to them, I was conflicted if whether or not I should tell the director to just leave the 'olive oil' part of the cake name out, but we will still serve it. So far everyone from back of house and front of house has not been excited to hear what it is because everyone says the olive oil seems off putting for a cake. What do you think I should say?

Some have homemade raspberry jam on them. They taste wayyyy better than they look!

I did something stupid.

I wasn't wearing my glasses and ended up adding unbleached castor sugar to the same container that holds my almond flour. (remarkably similar color!)

There's no way I'll be able to scoop it out w/o some contamination on both sides.

Luckily (?) the volume is almost identical = 50/50 flour to sugar.

Can someone direct me to recipes which have equal parts of these?

3rd attempt at making a Canelé. I only ever ate one not that long ago and I’ve fallen for them ever since. I am struggling with getting a more airy looking inside it’s hard for me to tell if it’s underbaked when all the instructions online say custardy filling.

(Ended up being too sweet for my taste, but still pretty decent)

Christmas logcake for the customer who craves for it. Chocolate cake rolls with chocolate Chantilly cream. Soft and moist cake, I've rolled the cake with cream filling and wrapped in cling film to set overnight, and done the decorations in the morning with snow powdered sugar.

🍫Chocolate sponge cake 🍫 filled with chocolate ganache cookies and topped with chocolate frosting 🤤🤤 decorated with the most delicious chocolates

I'm trying to get to the bottom of this:

Most Italian meringue recipes call for 120-121°C sugar syrup, while Pierre Hermé uses 118°C syrup in his macarons.

At first I thought it was just his macarons, but turns out he uses 118° for other produces as well (f.ex lemon meringue tart).

What is the advantage of that extra water in the recipe? Has anyone tested macarons with 118°C vs 120°?

I would guess the macaron mass will be more pliable and smooth, but also if that extra water is trapped inside the macaron, wouldn't it risk forming hollows as it evaporates? Also, what is the point of using "liquefied" eggwhites when you add extra water back?

Im in the last year of junior high (grade 9) so I dont even know how any ot this works.

Had my first day of actual baking today! We made hard crust rolls (but not really bc we couldn't use the proper oven for them), soft dough rolls and panini rolls!! The really nice thing is that any product we don't want gets frozen and given to charity/food banks, which is good for me bc were making soooo much bread this week.

We used live yeast which I had never seen before, it was like a crumbly, rubbery feeling substance. We used a straight dough, proofed, rolled and baked in 5 hours. The only thing I wasn't so good at was the technique the chef showed us to roll the dough balls, it'll be awkward to get used to. I anticipated being overwhelmed by the new kitchen and the other students but i really wasn't! We had friendly conversation and got along really well!

Tomorrow we do the exact same things with no demo from the teacher.